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Summer's favorite street food fix!
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KACHI KERI PANI PURI
CHEF AANAL KOTAK
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES
INGREDIENTS:
FOR KACHI KERI PANI:
* ½ Cup Coriander Leaves
* ½ Cup Mint Leaves
* 1-2 Inch Ginger
* 4-5 Nos Green chili
* 1 Cup Raw Mango (pieces)
* ¼ Cup Jaggery
* 1 Tsp Black Salt
* 1 Tsp Roasted Cumin Powder
* 1 Tsp Chat Masala
* Ice cubes
* Water as required
* 1/2 cup boondi
FOR ALOO STUFFING:
* 3 nos potatoes (mashed)
* ¼ cup chana (boiled)
* ¼ cup chickpeas (boiled)
* 1/4 cup sprouted moong (boiled)
* 1/4 cup onion (chopped)
* 1 nos. green chilies (chopped)
* salt as per taste
* 1 tsp chaat masala
* ¼ cup coriander leaves (chopped)
FOR ASSEMBLING:
* Puri
* Aloo stuffing
* Kachi keri pani
METHOD:
FOR MINT KACHI KERI PANI:
* Take a mixi jar, and add raw mango, coriander leaves, mint leaves, green chillies, ginger, roasted cumin , amchur powder, black salt, chaat masala, jaggery and ice cube.
Blend all this well.
* Transfer this mixture to a bowl add water and mix
* At last add boondi and keep the pani aside for further use.
FOR ALOO STUFFING:
* In a bowl add mashed potatoes, chickpeas, chana, moong, onion, green chilies, salt, chaat masala, coriander leaves. Mix this all well.
* Keep the stuffing aside for assembling.
FOR ASSEMBLING:
* Take a pani puri make a hole in the center fill the aloo stuffing, dip the puri in chilli mint kachi keri pani and enjoy.